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Often the "poke method" is used to determine if a dough has risen long enough. If the dough, when poked, springs back immediately it is underproofed and needs more time. Some breads are considered fully proofed if the indent left by the poke springs back slowly, while others are considered fully proofed when the indent remains and does not ...
The R-value is the building industry term [3] for thermal resistance "per unit area." [4] It is sometimes denoted RSI-value if the SI units are used. [5] An R-value can be given for a material (e.g., for polyethylene foam), or for an assembly of materials (e.g., a wall or a window). In the case of materials, it is often expressed in terms of R ...
The R-value of a material is determined when the material is in a state of saturation such that water will be exuded from the compacted test specimen when a 16.8 kN load (2.07 MPa) is applied. Since it is not always possible to prepare a test specimen that will exude water at the specified load, it is necessary to test a series of specimens ...
R-value (soils) in geotechnical engineering, the stability of soils and aggregates for pavement construction; R-factor (crystallography), a measure of the agreement between the crystallographic model and the diffraction data; R 0 or R number, the basic reproduction number in epidemiology; In computer science, a pure value which cannot be ...
Let p be an interior point of the disk, and let n be a multiple of 4 that is greater than or equal to 8. Form n sectors of the disk with equal angles by choosing an arbitrary line through p , rotating the line n / 2 − 1 times by an angle of 2 π / n radians , and slicing the disk on each of the resulting n / 2 lines.
Dough is compressed between two or more rotating rollers. [1] When done the right way, a smooth and consistent dough sheet is produced. The dough then passes one or several gauging rollers (mostly on conveyors) that reduce the dough to the required thickness.
Freshly mixed dough in the bowl of a stand mixer. Dough is a malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavourings.
Examples of dough conditioners include ascorbic acid, distilled monoglycerides, citrate ester of monoglycerides, diglycerides, ammonium chloride, enzymes, [2] diacetyl tartaric acid ester of monoglycerides or DATEM, potassium bromate, calcium salts such as calcium iodate, L-cystine, [3] L-cysteine HCl, [4] glycerol monostearate, azodicarbonamide, [5] [6] sodium stearoyl lactylate, sucrose ...